Name: Brown Butter Apple Tart
Yield: 8–10 servings
Ingredients: Nonstick vegetable oil spray; 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature; 1 cup sugar; 1/4 teaspoon kosher salt; 1 large egg, beaten to blend; 2 tablespoons heavy cream; 2 teaspoons vanilla extract; 3 1/2 cups unbleached all-purpose flour; 4 large eggs; 1 cup sugar; 1 cup (2 sticks) unsalted butter; 1 vanilla bean, split lengthwise; 1/2 cup all-purpose flour; 1/2 teaspoon kosher salt; 3 firm, tart apples (such as Pink Lady or Braeburn), peeled, cored, cut crosswise into 1/4"-thick rings; Whipped cream; An 11"-diameter or 11x8x1" tart pan with removable bottom

Brown butter apple tart on a wire cooling rack.

Brown Butter Apple TartChris Court

This custardy fall dessert works best with firm, tart apples. Be sure to begin the dough one day ahead. The crust recipe makes enough for two; freeze the second one airtight for up to three months, or use it for a pumpkin or pecan pie.

Recipe notes

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